MethodPrep:45min › Cook:20min › Extra time:3hr55min › Ready in:5hr

In a medium bowl, whip egg yolks and 4 tablespoons of the caster sugar with an electric mixer until thick and pale. In a separate bowl, whip egg whites (with clean beaters) to soft peaks. Gradually sprinkle in the remaining caster sugar while whipping to medium stiff peaks. Fold the egg yolk mixture into the egg whites. Gently fold in the flour and 1 teaspoon vanilla. The batter should be thick and pale yellow.

Trace two 23cm (9 in) circles onto the parchment using a cake tin as a guide. Spread or pipe batter to completely fill inside the lines of the circles. Batter should be about .75cm tall.

Load the remaining batter into a pastry bag fitted with a .75cm tip or hole. Onto another piece of parchment, draw parallel lines that are 7cm apart. Pipe the batter back and forth just between the lines in a compressed S motion, until you run out of batter. This is the part that wraps around the outside of the cake. (It helps to have it in one piece, but you can pipe individual fingers using the guidelines drawn on the paper, if you prefer.) There may be extra.

Bake in preheated oven 10 to 15 minutes, until firm but not browned. Remove from the oven and dust generously with icing sugar. Set aside to cool.

To make the syrup, stir together caster sugar, boiling water, coffee and dark rum until sugar is dissolved. Set aside.

To make the filling, combine mascarpone, 200g icing sugar, dark rum and 1 teaspoon vanilla in a large bowl. Whisk together until completely smooth, scraping the bottom of the bowl to remove any lumps. Gradually whisk in the whipping cream. Whip with an electric mixer until soft peaks form. Stop whipping when the mixture shows the first sign of graininess.

To assemble, line the sides of a 23cm (9 in) springform cake tin with parchment or greaseproof paper. Place one of the ladyfinger rounds in the bottom of the tin. Brush generously, but do not soak completely, with syrup. Place the 7cm high ladyfinger strips around the inside edge of the tin, so that the sides are completely covered. Brush generously with syrup.

Spread half of the filling mixture over the first ladyfinger round in the tin. Place the remaining ladyfinger round on top of the filling. Brush the second ladyfinger round with syrup until it cannot take any more. Spread the remaining filling over that and smooth the top. Sprinkle with grated chocolate. Refrigerate at least 4 hours.

To serve, remove the sides of the tin and carefully remove the parchment or greaseproof paper from the outside of the cake. Dust with icing sugar just before serving.

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Reviews & ratingsAverage global rating:

(123)

Reviews in English (108)

N

by NHBaker

60

I love this recipe! The homemade l;ady fingers are awsome and easy to make. I'll never use stale, packaged ladyfingers again. I made several modifications to this recipe. Fisrt of all, like one other reviewer, I found this recipe very sweet. I omitted sprinkling of powdered sugar on the lady fingers. I substituted coffe liquour and creme de cacoa for the rum, to give it more chocolate flavor which was one of the coments I recieved the first time I made it. Because they are very sweet, I reduced the sugar in the filling by about 1/4 cup. To give it more chocolate flavor I also sprinkled grated chocolate and powdered cocoa on top of both layers. The result was perfect. I also make this in a square pan, without the lady finger "sides" when I need to bring it to a function. Much easier to cut and serve, and still delicious!
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23 Jul 2003
(Review from Allrecipes US | Canada)

C

by CMTORIE

44

I have made this tiramisu many times. Each time I received RAVE reviews (some people are still talking about the first one I did over 2 years ago). Anyhow...the only thing I change is that I use an equal amount of Irish Cream instead of rum as I personally do not like the flavor of the rum. Aside from that, this last time that I made it, I tried what one reviewer suggested, doubling the marscapone. I would NOT recommend it. The finished product was much firmer and easier to cut (more like that of a cheesecake), but the flavor was just totally off balance. I would recommend following the ORIGINAL recipe amounts exactly, as that is the way that I received the most amount of compliments.
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25 Sep 2004
(Review from Allrecipes US | Canada)

M

by Ms.KWilliams

41

This is tooo sweet. Please do the following:
Only lightly dust the ladyfingers
For the syrup only use ¼ cup sugar,1/2cup water, 1/4cup coffee and 2tbs rum
For the filling only use
4ozs mascarpone
1/2c sugar
2tbs rum
1/2tsp vanilla
1cup heavy cream
use only one ounce chocolate for the topping and dusting confectioner’s sugar at the end should be optional.
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11 Oct 2005
(Review from Allrecipes US | Canada)